Snack

Zucchini Cranberry Muffins is for Snack.

Zucchini Cranberry Muffins takes 15 minutes to prepare.

Zucchini Cranberry Muffins takes several minutes to cook.

Zucchini Cranberry Muffins makes 12 servings.

The ingredients for Zucchini Cranberry Muffins are:

1 1/2 cup shredded zucchini
1 cup 10 grain pancake mix
1 cup 10 grain cereal
2 teaspoon cinnamon
2 teaspoon allspice
3 egg whites
1/4 cup brown sugar
1/2 cup splenda granular
1/4 cup unsweetened applesauce
2 teaspoon lemon juice
1 1/2 cup whole cranberries (fresh or frozen)

Here is how you make Zucchini Cranberry Muffins:

1. Wash zucchini and remove ends. Shred.2. Preheat oven to 375 Fahrenheit.3. In a large bowl combine pancake mix, cereal, spices and sugars.4. In a separate bowl whisk together egg whites, applesauce and lemon juice.5. Fold the egg mixture and shredded zucchini into the pancake mixture: do not over mix. Fold in the cranberries.6. Fill each sprayed muffin cup 2/3 full.7. Bake about 15 minutes or until toothpick inserted in the middle comes out clean.8. May also be baked in an 9X11 pan and cut into 12 squares.Number of Servings: 12Recipe submitted by SparkPeople user SPARKEYES.

The nutritional information for Zucchini Cranberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 71.5

• Total Fat: 0.3 g
• Cholesterol: 0.8 mg
• Sodium: 108.0 mg
• Total Carbs: 16.1 g
• Dietary Fiber: 2.4 g
• Protein: 2.8 g

The dietary needs meet for Zucchini Cranberry Muffins is Low Carb